INGREDIENTS FOR ONE BOWL:
2 cups vegetable broth (I used Better Than Bouillon mixed with water)
1.5 cups cooked white rice — this is a great recipe to use if you accidentally overcook rice and it’s too mushy to use for anything else
2 tablespoons minced onion
1 tablespoon chopped pickled plums
1 cup broccoli florets
3/4 cup chickpeas
1 tablespoon roasted pine nuts
Nori seaweed, cut into strips, to sprinkle
Combine rice, broth, onion, chickpeas, pickled plums, and broccoli in a bowl and microwave for 2 minutes on high. Alternately, combine the same ingredients in a small pot on the stovetop and bring to a boil, turning heat down to medium as soon as it boils and simmering five minutes.
Roast pine nuts by placing them in a pan without oil on medium heat for about 5 minutes. Be careful to watch them so they don’t burn.
Top the soup with shredded nori and roasted pine nuts.
1 teaspoon oil
1 cup onion, chopped
1 clove garlic, minced
3 medium sized ripe tomatoes or 2 cups stewed tomatoes from a can and their juice
1 tablespoon Gochujang (spicy Korean chili paste)
1 cup almond milk
1 cup tteok (Korean sticky rice cakes) soaked overnight or boiled in water for 30 seconds
Salt to taste
Soak 1 cup refrigerated tteok, either the flat or cylindrical ones, in water for 2 hours or overnight. Alternately, boil them in 2 cups of water for 30 seconds. Sauté onion and garlic in oil for 2 minutes in a small pan on medium heat. Roughly chop tomatoes and put them in the blender. Add the onion/garlic mixture, gochujang, almond milk, and salt.
Blend until smoothly pureed, about 2 minutes.
Heat the soup on the stovetop or microwave and stir in tteok before serving.
INGREDIENTS FOR ONE BOWL OF SOUP:
1.5 cups water
2 teaspoons any color miso, I used white miso
1/4 cup chopped onion
1 cup brown rice
1 teaspoon kombu powder (kombu seaweed squares ground up in a coffee grinder or food processor)
1/4 cup minced pickled plums
Combine all ingredients and simmer in a small pot on medium heat until warmed through. Alternately, heat in the microwave for approximately 2 minutes. Stir until miso is dissolved.
If I could go back in time, I would have this for breakfast before school every day.
1. 5 cups overcooked, mushy sushi rice (or any white rice cooked with 1/2 – 1 cup too much water)
1.5 cups vegetable broth (I used 1.5 cups water mixed with 1 teaspoon Better Than Bouillon)
4 – 5 pickled plums or umeboshi, pitted and chopped fine
1 tablespoon chopped green onion
Finely chop pickled plums and green onion. Stir rice into broth and add plums and green onion. Reheat on stove or microwave if needed.
3 cups soy or mung bean sprouts
1 cup flour
1 cup water
2 teaspoons sesame seed oil
2 green onions, chopped
2 cloves garlic, chopped
1 tablespoon soy sauce
Oil for frying
Leftover tare sauce or bottled teriyaki sauce
Combine flour, water, garlic, and soy sauce in a large bowl, stir well. Add sprouts and onion and stir until combined. Fry on medium-high heat in oil, pressing pancakes as thin as possible. Flip once they change color and when lifted, the edge is brown and crispy.
I sprouted my own soybean sprouts and had success the very first time using Maangchi’s perfect tutorial:
2 cups soybean sprouts
4 cups water
1 vegan broth cube
1 tablespoon soy sauce
2 cloves garlic
1/2 teaspoon konbu powder (ground up konbu seaweed squares, I use my coffee grinder)
2 teaspoons sesame oil
1 green onion, chopped
Salt, to taste
Bring water, konbu powder, and broth cube to a boil in a large pot. Add sprouts, soy sauce, garlic, and sesame oil. Stir and take the heat down to medium. Allow it to simmer 20 minutes until the soup becomes fragrant. Add salt if needed. Add green onion shortly before serving.
3 cups cabbage, shredded or chopped
1 tablespoon oil
2 cups cooked long grain rice, refrigerated 24 hours
1.5 cups chopped green onion
1 teaspoon dark sesame oil
1 tablespoon gochujang (Spicy Korean miso available in most Asian groceries)
1/4 cup soy sauce or to taste
Prepare all ingredients, including rice, and set them to the side of the stove so they are ready to go. Turn heat as high as it will go. Put oil in a large pan (not non-stick as the Teflon stuff becomes unstable and poisonous at high temps) until the oil smokes. Add cabbage to the pan — BE CAREFUL! The oil can spatter because it’s very hot. Stir for 30 seconds until it wilts and add refrigerated rice. You really have to use chilled rice because otherwise the rice turns gummy, sticky, and nasty. Stir the rice which will brown quickly, about 1 minute. Add green onion, soy sauce, sesame seed oil, and gochujang at once. Stir for one minute more to incorporate the gochujang and coat all the rice. Done!